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Crab Egg Rolls: A Delicious Twist on a Classic Appetizer

Enjoy these crispy crab egg rolls, packed with fresh crab meat, crunchy veggies, and flavorful seasonings. Ideal for appetizers or snacks, they are sure to delight your guests!

  • Total Time: 50 minutes
  • Yield: 20 egg rolls 1x

Ingredients

Scale
  • 1 pound fresh crab meat (or canned, drained and flaked)
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package egg roll wrappers (about 20 wrappers)
  • Oil for frying (vegetable or canola oil works well)
  • Sweet chili sauce (for serving)

Instructions

  1. In a large mixing bowl, combine the fresh crab meat, shredded cabbage, shredded carrots, and chopped green onions. Gently fold the crab meat to keep it from breaking apart too much.
  2. Add the minced garlic and ginger to the bowl for aroma and depth of flavor.
  3. Pour in the soy sauce and sesame oil, then sprinkle in the salt and black pepper. Mix everything together until well combined, using your hands for even distribution.
  4. Taste the filling and adjust the seasoning if necessary.
  5. Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
  6. Place about 2 tablespoons of the crab filling in the center of the wrapper, being careful not to overfill.
  7. Fold the bottom corner of the wrapper over the filling, tucking it in gently. Fold in the two side corners towards the center, creating a pocket for the filling.
  8. Roll the wrapper away from you, keeping it tight. Moisten the top corner with water to seal it, then finish rolling and press to seal.
  9. Repeat with the remaining wrappers and filling, placing assembled egg rolls on a parchment-lined baking sheet.
  10. In a large, deep skillet or pot, heat about 2 inches of oil over medium-high heat. Test the oil by dropping in a small piece of bread; if it sizzles, it’s ready.
  11. Carefully add a few egg rolls to the hot oil, avoiding overcrowding. Fry in batches if necessary.
  12. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently.
  13. Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
  14. Repeat the frying process with the remaining egg rolls.
  15. Arrange the crispy crab egg rolls on a serving platter.
  16. Serve with a side of sweet chili sauce for dipping.

Notes

  • Ensure the oil is hot enough before frying to achieve a crispy texture.
  • You can customize the filling by adding other vegetables or spices according to your taste.
  • Author: Layla
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes